Chocolate Pecan Pie Bars

These gooey, gluten-free caramel Chocolate Pecan Pie Bars have A buttery crust and a rich melty chocolate and crunchy pecan middle.

You guys, these Chocolate Pecan Pie Bars taste just like your favorite holiday pie – nothing better than pie in an easy-to-carry bar form.

I love this recipe because its vegan, paleo, grain-free, and can be made keto – meaning they’ll fit the whole family’s preferences.

For this reason, it’s also a healthier alternative to your traditional pecan pie. In this case, its sweetened with maple syrup and coconut sugar. Seriously…thats it for the sweetner!

If you like this recipe, you’ll also probably love my Pecan Pie Bites and my Healthy Pumpkin Pie Bars.

Is there a substitute for corn syrup in pecan pie?

In truth, I am not a big fan of corn syrup! I much prefer maple syrup and coconut sugar. Moreover, I find they give the pecan pie a deeper, more nutty sweetness.

Is pecan pie healthy to eat?

In this case, these vegan pecan pies are a great alternative to your traditional pecan pie.

• First, I substitute traditional flour with almond and coconut flour- this is a great way to make them gluten free
• Second, this recipe has no artificial sugars
• Third, I use butter and coconut oil for healthy fats

In addition, these are some of the other wholesome ingredients I’m obsessed with:

Cacao Powder – packed with flavonoids, which have been shown to reduce blood pressure, improve blood flow, and prevent blood clots. It’s also a great source of iron, protein, magnesium, potassium, and fiber.

Learn more about the health benefits of cacao powder here.

Coconut cream – a great source of protein, antioxidants, phosphorous, magnesium, folate, and choline.

Check out the added health benefits here.

Pecans – pecans are a great way to regulate blood sugar and their omega-3 fats help reduce inflammation.

Additionally, learn more about the health benefits here.

Ingredients for chocolate pecan pie bars

Pecan Pie Bars

Almond flour

Coconut flour

Maple syrup

Vegan butter or coconut oil, melted and cooled

Pecan Pie Fillings

Cocoa powder

Maple syrup

Coconut sugar

Coconut cream

Arrowroot flour

Coconut oil

Vanilla extract

Sea salt

Pecans, toasted- make sure you dont skip this step

Large chocolate chips, optional

How to make Chocolate Pecan Pie Bars

Start with preheating the oven to 350 F.

Then, toast the pecans in the oven for 5 minutes. Keep a close eye on the pecans since they burn easily.

PALEO CRUST

First, in a mixing bowl, combine almond flour and coconut flour.

Then, make a well in the center of the dry ingredients and pour melted coconut oil or vegan butter and maple syrup into the center and combine well with a spatula. Make sure you dont “over mix” the ingredients.

Next, place the dough in a greased pie dish, spread evenly using your hands, and press it down with the palms of your hands.

Bake crust for 12 minutes then let it sit to cool while you make the pecan pie filling.

For the filling:

First, in a small dish, whisk together arrowroot flour, vanilla extract, and 1 tbsp of water and set aside.

Secondly, in a small to medium pot, combine maple syrup, coconut sugar, coconut oil, coconut cream, and sea salt.

Bring all the ingredients to a boil then quickly turn the heat down to a simmer. Make sure not to burn the ingredients, if it seems too hot- pull it off the heat for a little to begin to let it cool for a moment.

Then, cook for about 5 minutes on low to medium heat. Whisk continuously to create a reduction and prevent burning.

After, fold in pecans and chocolate chips.

Then, mix in vanilla extract and the arrowroot mixture. Whisk until well combined.

Next, add the toasted pecans to the caramel sauce. Gently stir until the pecans are evenly coated with the caramel sauce.

Then, pour the pecan pie filling on top of the crust.

Lastly, bake the pecan pie in the preheated oven for 20 minutes.

Remove the chocolate pecan pie bars from the oven and let it cool for half an hour at room temperature.

Then, chill it in the fridge for a few hours or until the filling is set before cutting it into chocolate pecan pie bars. (Yes, this is perfect to make the night before!)

Tips for making the best chocolate pecan pie bars

In recipe testing many pie bars, I’ve gathered a few tricks up my sleeve:

• Toast the pecans! Additionally, you can even add some salt to bring out their flavor.
• Cream – you can use coconut cream or the cream part of canned coconut milk (full fat). In this case, refrigerate the cans overnight and the top will become solid and easy to scoop out.
• Chill – be sure to let the pie cool and then leave it in the fridge for a few hours. This will ensure they are cut perfectly!

How to serve Chocolate pecan pie bars

Without a doubt, these keto pecan pie bars taste amazing as they are!

However, you can also enjoy them with:

Vanilla ice cream

Salted caramel ice cream

Greek yoghurt

A cup of coffee

Tea

Yum!

How to store Chocolate pecan pie bars

Cover on kitchen counter for 1 – 2 days. Then, store in an airtight container in the fridge for 5- 7 days.

Do pecan pie bars have to be refrigerated?

YES they are freezer friendly. Freeze them in individual bar form for up to 2 months.

What’s your favorite holiday pie? Comment down below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Other delicious holiday recipes:

1. Vegan Pumpkin Pie Hummus

2. Pecan Pie Brownies

3. Pumpkin Thumbprint Cookies